Tag Archives: Oreos

DRESSING UP THE OREO COOKIE

Posted in Cookies by

Talk about a classic cookie, loved in more than 100 countries, born as Hydrox in 1908, sold in many flavors, some do not exist anymore (Lemon Meringue, anyone?). More than 40 billion Oreos are made every year, so why not make 20 or so in your own kitchen? Here is how.


OREO COOKIES
(slightly modified from Tasty.com)

FOR THE COOKIES
1 cup (225g) unsalted butter, softened
1 cup (200g)white sugar
2 teaspoons salt
2 large eggs
2 cups (250g) all-purpose flour
1 heaping cup (140g) dark cocoa powder
½ teaspoon baking soda

CREAM FILLING
½ cup (113g) butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla

Using a Kitchen Aid type mixer with a paddle attachment, cream together butter and sugar until light and fluffy. Beat in eggs until fully incorporated. In a bow, whisk together the flour, cocoa powder, and baking soda. Add the dry ingredients to the wet ingredients, and mix together until combined.


Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.

Heat oven to 325˚F. Remove the dough from the fridge, roll out and if desired, use a patterned rolling pin or other embossing gadgets to create a pattern. Cut the cookie rounds and freeze for 10 minutes before baking for about 15 minutes.

To make the filling, combine butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy. Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another.

ENJOY!

to print the recipe, click here

Comments: These are definitely for intense chocolate lovers, as the black cocoa pushes the chocolate flavor to higher levels. They are of course, totally fine made plain, but I cannot help dressing them up a bit with the pattern on top.

And now, let me take you through a little Chocolate-Covered Oreo Adventure! You need to get the appropriate molds, either plain or with designs and go to work. When using plain molds, I like to add chocolate transfer sheets to make them more visually appealing.

TRANSFER SHEETS
DARK AND GOLD

TRANSFER SHEETS
MISCELLANEOUS

The thing with transfer sheets is that unfortunately you get what you pay for. It is possible to find quite affordable options on amazon, etsy, but if you pay a little more you will be much happier with the results. Less flaking, sharper images. One great brand (the one I used for the ones below) is called LUCKS but apparently they are not in business anymore, it broke my heart. I had those golden dot sheets for years, and wanted to get some more.

SPECIAL MOLDS

All my molds with patterns are from Spinningleaf.com

You can dress up Oreos using molds that generate a pattern. I sometimes dye a small portion of compound chocolate and paint areas of the mold before pouring the contrasting color. You need to let the painted area fully set before pouring the warm chocolate on top.

REACH FOR THE STARS

For the stars, I dyed some chocolate with yellow ad also brushed the inside of the mold with gold. Next time I will go for more contrast.

WORSHIP THE SUNFLOWER


One of my favorites, the sunflower mold, you just need to be careful painting the center so that the edges stay sharp.

BAKE WITH YOUR HEART

Making chocolate-covered Oreos is a weekly event for me, as it turns out they are THE most popular item with the homeless meals. That and a certain banana bread that I shared not too long ago. I hope you enjoyed this post, and consider playing with Oreos also.

ONE YEAR AGO: OMG Roasted Sweet Potatoes

TWO YEARS AGO: Air-Fried Eggplant Raita

THREE YEARS AGO: Turkey-Pumpkin Roulade with Cider Sauce

FOUR YEARS AGO: Strawberry-Vanilla Mini-Cakes

FIVE YEARS AGO: Bourbon-Glazed Pork Tenderloin with Pea Pesto

SIX YEARS AGO: Chocolate Chip Cookies from Naturally Sweet

SEVEN YEARS AGO: Little Bites of Paradise

EIGHT YEARS AGO: Maple-Glazed Pumpkin Bread

NINE YEARS AGO: In My Kitchen, October 2014

TEN YEARS AGO: Grilled Steelhead Trout

ELEVEN YEARS AGO: Brown Butter Tomato Salad

TWELVE YEARS AGO:  Spelt and Cornmeal Rolls

THIRTEEN YEARS AGO: Roasted Potato and Olive Focaccia

FOURTEEN YEARS AGO: Multigrain Bread Extraordinaire

WHEN OREOS FALL IN LOVE

Posted in Cookies by

Yes, I do have a cookie blog, but when I try a new recipe, it will be here in my Bewitching Kitchen site. These cookies are a marriage of Oreos with Linzer, perfect for Valentine’s Day. They have a wonderful peppermint flavor, both in the cookie and the filling. Simply omit if you are not fond of it. I actually modified the filling a bit, because using the hard candy takes it too much into toothpaste-territory for my taste. Check the original recipe, you might prefer to follow that path. Remember, your kitchen, your cookies!

CHOCOLATE-PEPPERMINT COOKIES
(slightly modified from purewow.com)

for the filling:
1 bag of Moroccan mint tea
½ cup (115g) heavy cream
200g finely chopped white chocolate
Pinch of fine sea salt
pink gel food coloring

for the cookies:
10 tablespoons (142g) unsalted butter, at room temperature
135g granulated sugar
53g brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
240g all-purpose flour
45g black cocoa powder
¼ teaspoon baking powder
½ teaspoon fine sea salt
pink sanding sugar to decorate

Place the tea bag and heavy cream in a small saucepan. Heat until simmering, close the pan and let it infuse for 5 minutes. Remove the tea bag, squeezing it hard. Re-heat the cream and when it is almost boiling, add to a bowl with the white chocolate, together with a pinch of salt. Let sit for a minute, then stir gently until fully dissolved. Add a tiny drop of pink gel food coloring (optional). Transfer to the fridge for several hours. When ready to use, whip it with a handheld blender but do not over-whip or the ganache might seize up.

Make the cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add the egg and egg yolk; mix well to combine. Thoroughly scrape down the side of the bowl, then add the vanilla and peppermint extracts and mix to combine.

In a small bowl, whisk together the flour, cocoa powder, baking powder and salt; add to the mixer and mix until just incorporated. Scrape down the side of the bowl, then mix again briefly on low speed to make sure everything is combined. Divide the dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour (and up to overnight).

Heat the oven to 325 F.

On a lightly floured surface, roll out one portion of dough to ⅛ inch thick. Use a 2-inch round cookie cutter to cut the dough and then transfer each round to one of the prepared baking sheets. Repeat with the second disk of dough. Use a mini cookie cutter to cut a shape from the center of each cookie on the second tray; remove the cutouts. Bake until the cookies are set at the edges, 8 to 10 minutes, rotating the trays between racks halfway through baking. Cool completely.

Assemble the cookies: Flip the cookies without cutouts over, then pipe the filling into the center of each cookie, leaving a ¼-inch border. Place one of the cookies with a cutout on top and press down slightly until the filling reaches the edge of the cookies. Sprinkle sanding sugar on the opening. Let set for 30 minutes before serving. They keep well at room temperature for several days.

ENJOY!

to print the recipe, click here

Comments: I used a small heart-shape cutter for the opening. You can use a simple round or another shape of your choice. I recommend using black cocoa if you really want to take those into the Oreo world. And the peppermint flavor was a nice twist. I visualize those with a Christmas aura, making the center as a round, or a star-shape and using red, white, and green non-pareils to decorate the center.

The cookie itself is very flavorful and I baked some in small little rounds, then decorated the top with dots of Royal icing I had leftover from another cookie adventure. That is of course totally optional, but oh so very cute, right?

If you like Oreos, I hope you give this version a try.

ONE YEAR AGO: Slow-Roasted Sweet Potatoes in Tomato Cardamon Sauce

TWO YEARS AGO: Sweet Potatoes in Tahini Sauce

THREE YEARS AGO: 30-Hour Leg of Lamb with Mashed Sweet Potatoes

FOUR YEARS AGO: Maple-Grilled Pork Tenderloin over Lemony Zucchini

FIVE YEARS AGO: Danish Rye Bread

SIX YEARS AGO: The Best Sourdough Recipe

SEVEN YEARS AGO: Mini-Quiches with Duxelles and Baby Broccoli

EIGHT YEARS AGO: Quinoa and Sweet Potato Cakes

NINE YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso

TEN YEARS AGO: Citrus-crusted Tilapia Filets

ELEVEN YEARS AGO: Bran Muffins, not just for Hippies

TWELVE YEARS AGO: Flourless Chocolate Cake